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电大经济数学基础形成性考核册及参考答案（一）填空题1.答案：02.设，在处连续，则.答案：13.曲线在的切线方程是 .答案：4.设函数，则.答案：5.设，则.答案：（二）单项选择题1. 函数的连续区间是（ D ）A B C D或 2. 下列极限计算正确的是（ B ）A. B.C. D.3. 设，则（B ） A B C D4. 若函数f (x)在点x0处可导，则( B )是错误的 A函数f (x)在点x0处有定义 B，但 C函数f (x)在点x0处连续 D函数f (x)在点x0处可微 5.当时，下列变量是无穷小量的是（ C ）. A B C D(三)解答题1计算极限（1） （2）原式=（3） 原式= = =（4）原式=（5） 原式= =（6）原式= = = 42设函数，问：（1）当为何值时，在处有极限存在？（2）当为何值时，在处连续.解：(1)当 (2). 函数f(x)在x=0处连续.3计算下列函数的导数或微分：（1），求答案：（2），求答案：（3），求答案：（4），求答案：=（5），求答案： （6），求答案： （7），求答案： = （8），求答案：（9），求答案： = = =（10），求答案：4.下列各方程中是的隐函数，试求或(1) 方程两边对x求导： 所以 (2) 方程两边对x求导： 所以 5求下列函数的二阶导数：（1），求答案： (1) (2) 作业（二）（一）填空题1.若，则.答案：2. .答案：3. 若，则 .答案：4.设函数.答案：05. 若，则.答案：（二）单项选择题1. 下列函数中，（ D ）是xsinx2的原函数 Acosx2 B2cosx2 C-2cosx2 D-cosx2 2. 下列等式成立的是（ C ） A B C D3. 下列不定积分中，常用分部积分法计算的是（C ） A， B C D4. 下列定积分计算正确的是（ D ） A B C D 5. 下列无穷积分中收敛的是（ B ） A B C D (三)解答题1.计算下列不定积分（1）原式= = （2）答案：原式= =（3）答案：原式=（4）答案：原式=（5）答案：原式= =（6）答案：原式=（7）答案：(+) (-) 1 (+) 0 原式=（8）答案： (+) 1 (-) 原式= = =2.计算下列定积分（1）答案：原式=（2）答案：原式=（3）答案：原式=（4）答案： (+) (-)1 (+)0 原式= =（5）答案： (+) (-) 原式= =（6）答案：原式=又 (+) (-)1 - (+)0 =故：原式=作业三（一）填空题1.设矩阵，则的元素.答案：32.设均为3阶矩阵，且，则=. 答案：3. 设均为阶矩阵，则等式成立的充分必要条件是 .答案：4. 设均为阶矩阵，可逆，则矩阵的解.答案：5. 设矩阵，则.答案：（二）单项选择题1. 以下结论或等式正确的是（ C ） A若均为零矩阵，则有 B若，且，则 C对角矩阵是对称矩阵 D若，则2. 设为矩阵，为矩阵，且乘积矩阵有意义，则为（ A ）矩阵 A B C D 3. 设均为阶可逆矩阵，则下列等式成立的是（C ） A， B C D 4. 下列矩阵可逆的是（ A ） A B C D 5. 矩阵的秩是（ B ） A0 B1 C2 D3 三、解答题1计算（1）=（2）（3）=2计算解 =3设矩阵，求。解 因为所以4设矩阵，确定的值，使最小。解： 所以当时，秩最小为2。5求矩阵的秩。答案：解：所以秩=2。6求下列矩阵的逆矩阵：（1）答案解：所以。 （2）A =答案解：所以。 7设矩阵，求解矩阵方程答案： 四、证明题1试证：若都与可交换，则，也与可交换。证明： ， 即 ，也与可交换。2试证：对于任意方阵，是对称矩阵。证明： ，是对称矩阵。3设均为阶对称矩阵，则对称的充分必要条件是：。证明：充分性 ， 必要性 ， 即为对称矩阵。4设为阶对称矩阵，为阶可逆矩阵，且，证明是对称矩阵。证明： ， 即 是对称矩阵。作业（四）（一）填空题1.函数在区间内是单调减少的.答案：2. 函数的驻点是，极值点是 ，它是极 值点.答案：，小3.设某商品的需求函数为，则需求弹性 .答案：4.行列式.答案：45. 设线性方程组，且，则时，方程组有唯一解.答案：（二）单项选择题1. 下列函数在指定区间上单调增加的是（ B ）Asinx Be x Cx 2 D3 x2. 已知需求函数，当时，需求弹性为（ C ）A B C D3. 下列积分计算正确的是（ A） A BC D4. 设线性方程组有无穷多解的充分必要条件是（ D ）A B C D 5. 设线性方程组，则方程组有解的充分必要条件是（ C ）A B C D三、解答题1求解下列可分离变量的微分方程：(1) 答案：原方程变形为： 分离变量得： 两边积分得： 原方程的通解为：（2）答案：分离变量得：两边积分得：原方程的通解为：2. 求解下列一阶线性微分方程：（1）答案：原方程的通解为： （2）答案：原方程的通解为： 3.求解下列微分方程的初值问题：(1) ,答案：原方程变形为：分离变量得：两边积分得：原方程的通解为：将代入上式得：则原方程的特解为：(2),答案：原方程变形为：原方程的通解为： 将代入上式得：则原方程的特解为：4.求解下列线性方程组的一般解：（1）答案：原方程的系数矩阵变形过程为：由于秩()=2n=4，所以原方程有无穷多解，其一般解为：（其中为自由未知量）。（2）答案：原方程的增广矩阵变形过程为：由于秩()=2n=4，所以原方程有无穷多解，其一般解为：（其中为自由未知量）。5.当为何值时，线性方程组有解，并求一般解。答案：原方程的增广矩阵变形过程为：所以当时，秩()=2n=4，原方程有无穷多解，其一般解为：5为何值时，方程组答案：当且时，方程组无解；当时，方程组有唯一解；当且时，方程组无穷多解。原方程的增广矩阵变形过程为：讨论：（1）当为实数时，秩()=3=n=3，方程组有唯一解； （2）当时，秩()=2n=3，方程组有无穷多解；（3）当时，秩()=3秩()=2，方程组无解；6求解下列经济应用问题：（1）设生产某种产品个单位时的成本函数为：（万元）,求：当时的总成本、平均成本和边际成本；当产量为多少时，平均成本最小？答案： 平均成本函数为：（万元/单位） 边际成本为： 当时的总成本、平均成本和边际成本分别为： （万元/单位） （万元/单位）由平均成本函数求导得： 令得唯一驻点（个），（舍去）由实际问题可知，当产量为20个时，平均成本最小。（2）.某厂生产某种产品件时的总成本函数为（元），单位销售价格为（元/件），问产量为多少时可使利润达到最大？最大利润是多少答案：（2）解：由 得收入函数 得利润函数： 令 解得： 唯一驻点所以，当产量为250件时，利润最大，最大利润：(元)（3）投产某产品的固定成本为36(万元)，且边际成本为(万元/百台)试求产量由4百台增至6百台时总成本的增量，及产量为多少时，可使平均成本达到最低解：当产量由4百台增至6百台时，总成本的增量为答案：产量由4百台增至6百台时总成本的增量为 (万元)成本函数为：又固定成本为36万元，所以(万元)平均成本函数为：(万元/百台)求平均成本函数的导数得：令得驻点，（舍去）由实际问题可知，当产量为6百台时，可使平均成本达到最低。（4）已知某产品的边际成本=2（元/件），固定成本为0，边际收益，求： 产量为多少时利润最大？在最大利润产量的基础上再生产50件，利润将会发生什么变化？答案：求边际利润： 令得：（件） 由实际问题可知，当产量为500件时利润最大；在最大利润产量的基础上再生产50件，利润的增量为：（元）即利润将减少25元。 请您删除一下内容，O(_)O谢谢！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board. It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut. For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with, says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here, adds Simpson. Were planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic. The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of Belle Epoque. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. Its generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The birds nest its the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the birds nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, its bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Puer from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Puer for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule 整理范文，仅供参考欢迎您下载我们的文档资料可以编辑修改使用致力于合同简历、论文写作、PPT设计、计划书、策划案、学习课件、各类模板等方方面面，打造全网一站式需求觉得好可以点个赞哦如果没有找到合适的文档资料，可以留言告知我们哦24
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